Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (161 - 170)

0.02 g

(per 5 g edible portion)
Pacific cod (denbu)
0.38 g

(per 125 g edible portion)
Japanese common squid (boiled)
0.22 g

(per 73 g edible portion)
Scallop (boiled)
1.05 g

(per 540 g edible portion)
Brown sole (baked)
0.41 g

(per 190 g edible portion)
Japanese common squid (raw)
0.07 g

(per 25 g edible portion)
Adductor muscle (niboshi)
0.03 g

(per 48 g edible portion)
Hard clam (boiled)
0.01 g

(per 5 g edible portion)
Sakura shrimp (boiled)
0.18 g

(per 140 g edible portion)
Pacific cod (dried split)
0.01 g

(per 7 g edible portion)
Blue sprat (raw)

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